During peach season, the question is often cobbler, crumble or crisp? A light cake batter and crisp top make this peach cobbler recipe our go-to.

Milk.If possible, use whole milk so you can create a thick, rich batter. You can also use 2% milk, but I advise against skim (fat-free) milk. Cinnamon.

3 tablespoons granulated sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 cup ( 1/2 stick) cold butter, cut into small pieces. 2/3 cup buttermilk (shake closed carton before ...

3 tablespoons granulated sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 cup ( 1/2 stick) cold butter, cut into small pieces. 2/3 cup buttermilk (shake closed carton before ...

Preparation. Make the filling. 1. Preheat the oven to 375 F with a rack positioned in the middle. Line a rimmed baking sheet with foil or parchment paper and place a 9-by-13-inch baking dish over ...

For the Fruit: In a saucepan bring peaches, water, and 1 cup sugar to a boil. Then simmer for about 10 minutes stirring often. Make sure the sugar is completely dissolved.

In traditional peach cobbler, you mix peaches with sugar and sometimes butter, hide them with rounds of biscuit dough, and bake. Spooned out of the baking dish and served in bowls, the cobbler’s ...

1 cup all-purpose flour. 1 cup granulated sugar. 2 teaspoons baking powder. 1/4 teaspoon salt. 3/4 cup milk. ground cinnamon. Note: To substitute canned peaches, use 1 quart jar, undrained, or one ...